Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy. / Bragagnolo, Neura; Danielsen, Bente Pia; Skibsted, Leif Horsfelt.

In: Innovative Food Science and Emerging Technologies, Vol. 8, No. 1, 2007, p. 24-29.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Bragagnolo, N, Danielsen, BP & Skibsted, LH 2007, 'Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy', Innovative Food Science and Emerging Technologies, vol. 8, no. 1, pp. 24-29. https://doi.org/10.1016/j.ifset.2006.04.005

APA

Bragagnolo, N., Danielsen, B. P., & Skibsted, L. H. (2007). Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy. Innovative Food Science and Emerging Technologies, 8(1), 24-29. https://doi.org/10.1016/j.ifset.2006.04.005

Vancouver

Bragagnolo N, Danielsen BP, Skibsted LH. Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy. Innovative Food Science and Emerging Technologies. 2007;8(1):24-29. https://doi.org/10.1016/j.ifset.2006.04.005

Author

Bragagnolo, Neura ; Danielsen, Bente Pia ; Skibsted, Leif Horsfelt. / Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy. In: Innovative Food Science and Emerging Technologies. 2007 ; Vol. 8, No. 1. pp. 24-29.

Bibtex

@article{2675bac0a1c211ddb6ae000ea68e967b,
title = "Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy",
author = "Neura Bragagnolo and Danielsen, {Bente Pia} and Skibsted, {Leif Horsfelt}",
year = "2007",
doi = "10.1016/j.ifset.2006.04.005",
language = "English",
volume = "8",
pages = "24--29",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy

AU - Bragagnolo, Neura

AU - Danielsen, Bente Pia

AU - Skibsted, Leif Horsfelt

PY - 2007

Y1 - 2007

U2 - 10.1016/j.ifset.2006.04.005

DO - 10.1016/j.ifset.2006.04.005

M3 - Journal article

VL - 8

SP - 24

EP - 29

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

IS - 1

ER -

ID: 8063623